Lest y’all think that everything works out in our GF kitchen, I’ve decided to add that the following did not. Well, not quite. The bread is darned tasty, and is wonderful toasted with a bit of fresh butter. We are BIG butter fans, especially locally made stuff (not Cabots or Land o’ Lakes, or anything ‘stick’ form, really), the sort of butter that is pretty close to tasting of cheese.

I think it is really just a question of getting the right flour combination down, and practising technique. Bread making is hard enough to get right with regular wheat flour, let alone with the added complexity of a bread sans gluten.

I should repeat again that we use a nifty electronic scale, which is just so convenient for baking. Place on a bowl, zero (or ‘tare’) it, add ingedient, zero once more… add ingredient. Rinse and repeat.

Method:

Set the yeast in a warm sugar solution and cover

‘Biltz’ the oats in a food processor to break them up

Add other dry ingredients, and give the processor a few spins to mix the ingredients

Add honey and butter and rub in until one has what looks and feels like fine breadcrumbs

When the yeast starter is starting to bubble, add it and 400ml of warm water to the dry ingredients and beat to form a batter. Cover and set aside to let the yeast get all saccharomycidal on those complex sugars, and the batter to rise

Preheat oven to 200C

Grease a 450g loaf tin, pour in batter

Bake until golden brown and cooked through (45-50 minutes)

Gluten-Free Oat Bread

A few thoughts for next time… Higher oven temperature at least initially. Buckwheat is, we think, a little bit heavy. Perhaps 50g less rice flour, and replace that deficit AND the tapioca for 100g of potato flour. Maybe also leave out the sesame seeds (add a little sesame oil instead), and give longer for the yeast to really get going.